It's the basil that makes this classic Thai dish what it is. Pad kra pao literally means 'basil stir-fry', so don't hold back on these fragrant leaves. Super-traditionally, this deliciously mince-y mix-up is made with Holy basil, but Thai basil is equally flavoursome (yep, they're different). For tonight's version we've packed in extra veg for a mid-week boost up.
Place rice and 310ml (1¼ cup) cold water in a saucepan over medium heat and bring to the boil. Reduce heat to low, cover with a lid and cook for 15 minutes or until cooked through. While rice is cooking, continue with step 2.
Peel and crush garlic. Halve zucchini lengthways and slice into half moons. Halve carrot and cut into half moons. Finely zest and juice lime.
Heat ½ the oil in a wok or frypan over high heat. Add pork mince and ½ the crispy shallots and cook, breaking up with a wooden spoon, for 4–5 minutes or until caramelised. Add carrot and zucchini and cook, stirring, for a further 4–5 minutes or until just tender with a little bite.
Place sweet chilli sauce, lime zest and juice, garlic and soy sauce in a bowl and mix to combine. Add to wok and cook, stirring occasionally, for 2–3 minutes or until sticky.
Heat remaining oil in a frypan over high heat. Crack eggs into pan and cook for 3 minutes or until whites are set but yolks are still runny.
Pick Thai basil leaves from their stems. Divide rice and pad kra pao between bowls. Top with fried egg and serve with basil leaves and remaining crispy shallots.